Gravy from Pan Drippings
Remove roast beef, chicken or turkey from pan after done roasting. Remove most of the fat, but leave some - a little fat is needed for flavor and smoothness. Deglaze pan - add a little water or broth if needed, heat and stir, scraping up browned bits from the bottom of the pan.
Have extra broth (simmer giblets if making chicken or turkey) ready. Add to pan juices and bring to a simmer.
Mix flour and enough cold water in a jar to make pourable (shake well or use a fork to mix), use 1-2 T flour per cup of broth. 1 T per cup makes a thin gravy and 2 T makes a thick gravy.
Slowly whisk flour/water mixture into simmering pan juices/broth until desired thickness. Bring to a boil and let cook a few minutes (you can measure pan drippings and broth to determine exact amount of flour needed)
Season to taste.